A study on alcohol content obtained from different varities of sugarcane wine
Department of Food Technology, Nirmala College of Arts and Science, Meloor, Chalakudy, Kerala, India.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2023, 08(02), 130–134.
Article DOI: 10.30574/wjaets.2023.8.2.0089
Publication history:
Received on 09 February 2023; revised on 18 March 2023; accepted on 21 March 2023
Abstract:
Sugarcane juice which contains high quantity of sugar was used as raw material and an attempt was made to prepare sugarcane wine. Varying concentrations of baker‟s yeast (Saccharomyces cereviseae)(1) was used to determine the optimum concentration of yeast for the production of good quality sugarcane wine. The total acidity, pH, total sugars and brix tests for the juice were determined. The fermentation was carried out at 22℃ after the juice was inoculated with a suspension of yeast. The samples were then subjected to sensory analysis to determine the most preferred wine. It was found out that wine made by addition with citric acid was significantly preferred.
Keywords:
Sugarcane Wine; Alcohol estimation; Yeast wine; Citric acid in wine; Wine quantification
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0